Ricotta Basket with Sun-Dried Tomatoes
Ingredients
Part Massa
Part Recheio
Process
01. Grate the ricotta and chop the sun-dried tomatoes and parsley.
02. Add the cream cheese, capers, and olive oil. Set aside.
03. Set aside the cherry tomatoes and grated mozzarella.
DOUGH
01. Place the Zeelandia Croissant and part of the cold water (450 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 5 minutes or until it reaches the veil stage.
LAMINATION
01. Roll out the dough (1st time) to a thickness of approximately 1 cm, on a floured surface.
02. Remove excess flour from the dough with a brush.
03. Cover 2/3 of the dough with room temperature croissant margarine and fold the dough so that all the margarine is wrapped in the dough (the part without margarine over the part with margarine and then the third part with margarine on top).
04. Roll out the dough (2nd time) to achieve a thickness of approximately 1 cm again.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to attain a thickness of approximately 1 cm again and fold again into 3 overlapping layers.
07. Let it rest for 5 to 10 minutes, covered with plastic.
08. Roll out the dough for the 4th and final time to a thickness of less than 0.5 cm.
09. Remove excess flour from the dough with a brush.
10. Cut the dough into 8 cm squares.
11. Line pie molds with the dough squares.
12. Place the ricotta filling and let it ferment for approximately 30 minutes.
13. Bake in a deck oven at 200°C for approximately 20 minutes.
14. Remove from the oven and garnish with mozzarella and cherry tomatoes.
15. Return to the oven for approximately 5 minutes or until the cheese melts.
Tips
- Croissant margarine can be substituted with puff pastry margarine.
Yield
100 Units of 50 g
Equipment
Mixer , Oven , Grater , Scale , Pie Mold , Scale , Brush , Knife , Bowl
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 8.0 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.6 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 6.7 | % VD (*) |
| Gorduras saturadas (g) | 2.8 | % VD (*) |
| Gorduras trans (g) | 0.7 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 202 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Ricotta Basket with Sun-Dried Tomatoes
Ingredients
Part Recheio
How to make it
FILLING
01. Grate the ricotta and chop the sun-dried tomatoes and parsley.
02. Add the cream cheese, capers, and olive oil. Set aside.
03. Set aside the cherry tomatoes and grated mozzarella.
DOUGH
01. Place the Zeelandia Croissant and part of the cold water (450 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and beat on high speed (speed 2) for approximately 5 minutes or until it reaches the veil stage.
LAMINATION
01. Roll out the dough (1st time) to a thickness of approximately 1 cm, on a floured surface.
02. Remove excess flour from the dough with a brush.
03. Cover 2/3 of the dough with room temperature croissant margarine and fold the dough so that all the margarine is wrapped in the dough (the part without margarine over the part with margarine and then the third part with margarine on top).
04. Roll out the dough (2nd time) to achieve a thickness of approximately 1 cm again.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to attain a thickness of approximately 1 cm again and fold again into 3 overlapping layers.
07. Let it rest for 5 to 10 minutes, covered with plastic.
08. Roll out the dough for the 4th and final time to a thickness of less than 0.5 cm.
09. Remove excess flour from the dough with a brush.
10. Cut the dough into 8 cm squares.
11. Line pie molds with the dough squares.
12. Place the ricotta filling and let it ferment for approximately 30 minutes.
13. Bake in a deck oven at 200°C for approximately 20 minutes.
14. Remove from the oven and garnish with mozzarella and cherry tomatoes.
15. Return to the oven for approximately 5 minutes or until the cheese melts.
Tips
- Croissant margarine can be substituted with puff pastry margarine.
Yield
100 Units of 50 g
Equipment
Mixer , Oven , Grater , Scale , Pie Mold , Scale , Brush , Knife , Bowl
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 8.0 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.6 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 6.7 | % VD (*) |
| Gorduras saturadas (g) | 2.8 | % VD (*) |
| Gorduras trans (g) | 0.7 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 202 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.